|5 cups||3 hours|
- 1 stick (1/2 cup) butter
- 1 cup Mirepoix
- 0.5 cup onions (alternative)
- 0.25 cup carrots (alternative)
- 0.25 cup celery (alternative)
- 0.5 cup all-purpose flour
- 10 whole black peppercorns
- 2 cups tomatoes
- 0.5 cup parsley
- 8 cups Brown Beef Stock
- some salt
- some pepper
- 1 large heavy saucepan or Dutch oven
- 1 fine-mesh sieve
- 1 bowl
Melt in a large heavy saucepan or Dutch oven butter.
Add Mirepoix or finely chopped onions, carrots, and celery. Cook, stirring, until the vegetables begin to color.
Add 1/2 cup all-purpose flour. Cook, stirring until the flour is thoroughly browned.
Stir in whole black peppercorns, drained, peeled and finely chopped canned tomatoes or 2 cups tomato purée and coarsely chopped parsley.
Add Brown Beef Stock.
Increase the heat to high and bring to a boil, then reduce the heat and simmer until reduced by half, 2 to 2.5 hours. Stir occasionally and skim off the fat as it rises to the top. The sauce should be the consistency of heavy cream, no thicker.
Strain the sauce through a fine-mesh sieve into a bowl. Stir occasionally as the sauce cools to prevent the formation of a skin. If necessary, then the additional stock or water. If using this sauce as is, season with salt and pepper to taste.
- Joy of Cooking